My wife asked me what I wanted to do for Father's Day and since my son plays travel baseball I didn't know how long we'd be at the field on Sunday. She said "how about I get you the best prime ribeye the butcher has but you'll have to make it. I don't want to ruin it" So after my son's team was eliminated we went to the butcher and I let her do all the choosing. She picked up some flat irons for her and the kids and got me a ribeye. I love this butcher and even though they were insanely busy (she was bout 33 numbers deep)

My wife likes just good ol' sea salt and pepper on the steaks so they were rubbed down with that except mine which had Ground Sichaun Peppercorns and Sea Salt. It's supposed to be spicier but honestly I didn't notice that much of an increase in heat.

We had some local indiana sweet corn (found some at the store without husks), baked potatoes and steaks. I cooked some bacon for the potatoes and some mushrooms since my 5 year old son and I love sauteed mushrooms with our steaks. Also, made some compound butter. Simple selection of garlic, rosemary and butter for the steak.

My wife likes just good ol' sea salt and pepper on the steaks so they were rubbed down with that except mine which had Ground Sichaun Peppercorns and Sea Salt. It's supposed to be spicier but honestly I didn't notice that much of an increase in heat.

Marvelous looking steaks, Eddie!

But as for the Sichuan peppercorns they're not actually hotter than regular black or white pepper (and I find the white is hotter). Sichuan pepper just has a slightly different taste - some (including me) describe it as "citrusy" or "lemony".

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

My wife likes just good ol' sea salt and pepper on the steaks so they were rubbed down with that except mine which had Ground Sichaun Peppercorns and Sea Salt. It's supposed to be spicier but honestly I didn't notice that much of an increase in heat.

Marvelous looking steaks, Eddie!

But as for the Sichuan peppercorns they're not actually hotter than regular black or white pepper (and I find the white is hotter). Sichuan pepper just has a slightly different taste - some (including me) describe it as "citrusy" or "lemony".

Yeah I dunno, they describe it as leaving a surprisingly numbing feeling on the tongue. I don't get that numbing feeling...Haha

My wife likes just good ol' sea salt and pepper on the steaks so they were rubbed down with that except mine which had Ground Sichaun Peppercorns and Sea Salt. It's supposed to be spicier but honestly I didn't notice that much of an increase in heat.

Marvelous looking steaks, Eddie!

But as for the Sichuan peppercorns they're not actually hotter than regular black or white pepper (and I find the white is hotter). Sichuan pepper just has a slightly different taste - some (including me) describe it as "citrusy" or "lemony".

Yeah I dunno, they describe it as leaving a surprisingly numbing feeling on the tongue. I don't get that numbing feeling...Haha

Wasn't that a Righteous Brothers song? "You've lost that numbing feeling...."

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.